Ingredients
1 cucumber, peeled, halved lengthways
1 tsp salt
10 shallots, peeled
2 tbsp rice bran oil
250 g cherry tomatoes, halved
1 small green chilli, thin sliced
2 tsp SIDS RASPBERRY VINEGAR
4 tbsp lime juice
3 tbsp fish sauce
1 tbsp sugar
Small handful coriander sprigs
2 tbsp sesame oil
1.5 kg salmon, skinned & boned
Salmon roe, to serve (optional)
Long grain rice, steamed
SIDS SALT & PEPPER to taste
Directions
Preheat oven to 200°C. Thinly slice the cucumber in a glass bowl and add salt. Mix well and set aside for 30 minutes to pickle the cucumber.
Put shallots in a small roasting dish and add soy oil. Mix well the put in oven for 30 minutes until tender and well browned. Remove from oven then set aside to cool.
Preheat oven grill.
Meanwhile, rinse the cucumber well then squeeze dry and put in a bowl. Halve the larger shallot segments then put all the shallots in with the cucumber. Add tomatoes, chilli, SIDS RASPBERRY VINEGAR, lime juice, fish sauce, sugar, coriander sprigs and sesame oil then mix well. Taste and adjust flavours as needed.
Place salmon on a large piece of oiled baking paper. Brush with a little soy oil, season with SIDS SALT & PEPPER to taste then place under the grill for 10 minutes until cooked and lightly browned. Remove from the oven and slide onto a warmed serving dish. Sprinkle with tomato mixture the salmon roe.
Serve with bowls of steamed rice.
